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Sweet Potato Kale and Thyme Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch pieces
  • 4 cups beef broth
  • 4 cups chopped kale
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef, onion, and garlic. Cook until the beef is browned and the onion softens, breaking up the meat as it cooks.
  • Stir in the sweet potatoes and beef broth. Bring the mixture to a boil, then reduce the heat and simmer for 15 minutes until the sweet potatoes are tender.
  • Add the kale and thyme to the pot. Stir and cook for another 5 minutes until the kale wilts.
  • Season with salt and pepper. Serve hot.

Notes

Cut the sweet potatoes into even small pieces so they finish cooking in the same time as the rest of the stew. Add the kale only at the end to keep some of its texture instead of letting it overcook. Leftovers store well in the fridge for a couple of days and reheat best on the stove with a little extra broth to loosen the consistency.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife